One tomato, two tomato
Strawberry season is in full swing! Well, not in Minnesota. My strawberry plants are still sleeping under six inches of snow. But strawberries are plentiful in Florida, Louisiana and California right now. And while we do have to truck them into the state, the season makes them fresh and affordable. Last week at the market four pounds of strawberries were selling for $5.99. I call that a bargain. We ate two pounds and dried the other two, knowing that we just couldn’t eat them all that quickly before they went bad.
Dried strawberries are just heavenly. Their fragrance is delightful, filling the air with a zesty berry scent. We snack on them as well as add them to oatmeal, muesli, peanut butter sandwiches and green tea. They make the perfect addition to quick breads and frostings, adding a little berry kick to every bite. I can’t wait to make these with my extra garden strawberries this June. Their flavor should be even better.
Dried Strawberries
3/22/13
A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.
Known to many for my incredible ability to organize, I tackle gardening and life with equal verve. Obsessive, is that a bad thing?
Dried Strawberries
By Tammy Kimbler
Ingredients:
2 lbs strawberries
Instructions:
Use organic or local berries when you can, although for this recipe, I used what was fresh and on sale. Produce in season is usually the best quality for the best price. Wash and hull the berries, then slice them a 1/4 inch thick. Lay them out on dehydrator sheets. Set your dehydrator to 120 degrees and leave them to dry over night. Dry the strawberries only until they are flexible. They should be the texture of fruit leather, with just a bit of moisture. Store in airtight jars or glass containers. Makes one quart.
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